This summer was busy both personally and professionally and while that did not impact my alcohol consumption it certainly impacted my free time – so it’s been a while since I posted – and its been a while since we had an RCC. But hopefully things are calming down a bit and I have more time to write. But I don’t want to let this one sit in the queue while I play catch up so….

Before I get to the wine, the food this outing MUST be highlighted. For the second time in its history RCC occurred outside of the holy city of Jerusalem and in the city of Yafo. This time we were hosted this time by Bracha in her apartment where she served some truly unique dishes – and really everything was excellently prepared. The MOST unique dish was QUAIL. Sourced from a farm that produces quail eggs, by a shochet who is interested in starting commercial production, this was a real treat as most of simply do not get a chance to ever taste these tiny birds. That dish was excellent but the quail itself was outshone by the corn puree with lamb bacon dust which was just next-level. While that was the most unique dish, it was not the best dish of the evening which for me was the Szechuan pepper lamb which had been battered and deep fried until crispy – wow! I mean all of the dishes were excellent As I have mentioned before, if you are ever looking for a chef to prepare food for an event in Israel – or travel with you on vacation and prepare food for you while you are touring- Bracha Arnold does it right. You can follow her exploits on her Instagram account. And now, on to the wine